Almond Crookies

Make the almond filling:

1. In a bowl, whisk together the almond flour and sugar. 

2. Add the melted butter, egg, vanilla extract, and almond extract. Mix until smooth. Refrigerate until ready to use.
   
   

Make the cookie dough:

1. In a large bowl, add the butter, granulated sugar, brown sugar, and powdered sugar. Whisk together.

2. Add the egg, whisking until smooth. Stir in the vanilla and the almond extract

3. Fold in the flour, almond flour, baking soda, and salt until combined.
   
   

Assemble the cookies:

1. Using an ice cream scoop, scoop out 12 cookie dough balls (approximately 2" diameter). Press each one to flatten them into little rounds

2. Remove the almond filling from the refrigerator. Using a smaller ice cream scoop (or a teaspoon), scoop the almond filling, roll into a ball approximately the size of a quarter, and place it inside the flattened dough balls

3. Wrap the cookie dough around the almond filling, making sure to fully seal it in. Roll into a smooth ball, and press into your toasted almond slices.

4. Refrigerate the cookie dough for 20 minutes.
   
   

Bake:

1. Preheat the oven to 350F (175C). Line 2 cookie sheets with parchment paper or a silicone mat.

2. Place 6 cookies on each tray, evenly spaced apart. Bake for 20-22 minutes, until the edges of the cookies are just turning golden brown. Let cookies cool on their trays for 10-15 minutes, then dust with powdered sugar.
   
   

Recipe Inspo: @stillbusybaking

Photography: @bakedby_brittney